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Spaghetti Carbonara

1/4 lb. Italian pork sausage
1/4 lb. prosciutto or cooked ham
4 tbsp. butter
1/2 cup minced parsley
3 eggs, well beaten
1/2 cup fresh grated Parmesan cheese
Ground black pepper
Hot, cooked spaghetti, drained

Remove casings from sausages and crumble the meat. Finely chop
the prosciutto and combine half of it with the sausage. In a wide
frying pan, melt 2 tbsp. of butter and add the sausage and prosciutto.
Cook over medium heat, stirring and crumbling, until the sausage
is lightly browned and the prosciutto is frazzled looking. Blend
the remaining prosciutto with the cooked sausage mixture.

Have in separate containers the remaining 2 tbsp. of butter (melted),
parsley, eggs, 1/2 cup cheese, and black pepper. Add the hot
spaghetti to the meats and add butter and parsley. Mix quickly to
blend. At once pour in the eggs and continue quickly lifting and
mixing the spaghetti to coat well with the egg. Sprinkle in the
1/2 cup cheese and a dash of pepper, and mix again. Serve immediately
with more Parmesan cheese on the side.


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